Around here, weekend mornings have become extra special since discovering these simple banana pancakes. Of course, when your kids wake up early asking to help make breakfast, you know you’ve found the perfect recipe!
Why This Recipe Works
In reality, finding breakfast recipes that are both healthy and kid-friendly can feel impossible. But these 3-ingredient pancakes have become our family’s weekend tradition. The best moments are when Jack proudly mashes the bananas while Aliana carefully counts the eggs – their special touches that make breakfast time magical!
Key Components Breakdown
Essential Ingredients
- Ripe bananas – Georgia taught me the perfect ripeness level
- Eggs – Emily’s room temperature tip changed everything
- Cinnamon – Catrine’s special blend adds warmth
- Optional toppings – For personalization
- That’s it! Simple and perfect
Equipment Needed
Must-haves:
- Non-stick pan
- Spatula
- Mixing bowl
- Fork for mashing
Nice-to-haves:
- Potato masher
- Blender
- Griddle
- Small ladle
The Technique Section
Critical Steps
- Banana mashing technique
- Proper mixing
- Pan temperature
- Flipping timing
- Serving warm
The most common mistake? Pan temperature! After one particularly charred batch, I learned that medium-low heat is the secret to perfect pancakes.
Temperature and Timing
- Pan heat: Medium-low
- Cook time: 2-3 minutes per side
- Banana ripeness: Very speckled
- Rest time: None needed
Troubleshooting Guide
Common Issues
Too runny? Georgia’s solution: Add a sprinkle of oats. When Jack helped me test this trick last week, it worked perfectly!
Not flipping well? Emily taught me to wait for the bubbles on top before attempting to flip.
Variations and Adaptations
Seasonal Options
- Spring: Add fresh berries
- Summer: Peach topping
- Fall: Pumpkin spice blend
- Winter: Warm apple compote
Dietary Modifications
- Extra protein: Add protein powder
- More filling: Mix in oats
- Lower sugar: Use less ripe bananas
- Extra fluffy: Add baking powder
Storage and Make-Ahead
- Best served: Fresh and hot
- Refrigerate: Up to 2 days
- Freeze: Up to 1 month
- Reheat: In toaster
FAQ
Q: Can I make the batter ahead? A: Fresh is best, but up to 30 minutes is okay.
Q: How ripe should bananas be? A: Very spotty for natural sweetness.
Q: Best pan to use? A: Non-stick or well-seasoned griddle.
Closing Thoughts
You know what makes these pancakes truly special? It’s not just their three simple ingredients or how quickly they come together – it’s watching Jack’s face beam with pride as he mashes “his” bananas to just the right consistency, or hearing Aliana giggle as she sprinkles cinnamon “snow” on top. Even John, who usually skips breakfast, can’t resist these when he smells them cooking!
Since sharing this recipe on my Pinterest, I’ve heard from so many parents whose kids have become little breakfast chefs. Some families have even started “pancake decorating stations” where everyone creates their own masterpiece!
Remember, your first batch might not be perfect (like my infamous “too-big flip” that landed on the stove!), but keep practicing. For more kid-friendly breakfast ideas and simple recipes, follow me on Pinterest @mealmia – where I share all our kitchen adventures, successful or otherwise!
Print3-Ingredient Banana Pancakes
Description
The easiest, healthiest pancakes you’ll ever make!
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 8 pancakes
Ingredients
Basic Recipe:
- 2 very ripe bananas
- 2 large eggs
- 1/4 teaspoon cinnamon
Optional Toppings:
- Fresh fruit
- Maple syrup
- Nut butter
- Yogurt
- Extra cinnamon
Instructions
- Mash bananas in a bowl until very smooth. (Jack’s specialty!)
- Add eggs and cinnamon, whisk until well combined. (Aliana’s job is counting the eggs!)
- Heat non-stick pan over medium-low heat.
- Drop small spoonfuls of batter into pan.
- Cook until bubbles form on top (2-3 minutes).
- Flip carefully and cook 1-2 minutes more.
- Serve warm with favorite toppings!
Notes:
- Use very ripe bananas
- Keep pancakes small for easy flipping
- Georgia’s tip: light spray of oil between batches
- Catrine’s secret: pinch of nutmeg
Storage Tips:
- Best eaten immediately
- Can be frozen between wax paper
- Reheat in toaster
- Keep warm in low oven
Nutritional Information (per 2 pancakes):
- Calories: 145
- Protein: 6g
- Fat: 5g
- Carbs: 20g
- Fiber: 2g
Final Thoughts
These 3-ingredient banana pancakes have become more than just a recipe – they’re a gateway to getting kids excited about cooking and healthy eating. Whether you’re a busy parent looking for an easy breakfast or someone who wants to start their day with something nutritious and delicious, these pancakes never disappoint.
Want more family-friendly breakfast ideas? Follow Mia @mealmia on Pinterest, where we share all our tested and perfected recipes. Don’t forget to tag your pancake creations with #MealswithMia – I especially love seeing little helpers in the kitchen!
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